Thursday, 25 February 2010

Yorkshire Pudding with Goat Cheese and Chutney

This week I've been trying out new recipes to showcase my sister's fantastic chutneys. (www.mcquadechutneys.com just in case I have not already mentioned it/emailed it/expunged at length on how fantastic she is.)

Similar to American popovers,these Yorkshire puddings are usually served alongside a sunday roast and are often made in a single large tin with the fat and juices from the roasting joint of meat.

I've removed the meat juices, replaced the fat with olive oil and added some goat cheese (don't tell anyone from Yorkshire) to the batter resulting in a rich cheesy golden crust with a meltingly tender centre. They are the perfect foil for the smoky undertones of whisky peach chutney or the rich sweetness of fig and ginger. (Oh and my kids ate two dozen of them variously flavoured with goat cheese, parmesan and cheddar as after-school snacks this week - a huge hit!)

Yorkshire Pudding with goat cheese and chutney

300ml of milk

4 eggs

salt and black pepper

220g flour

A couple of tablespoons of olive oil

6oz young goat cheese

Set the oven to 220° C.

Beat together the milk, eggs, salt and pepper.

Add the flour, give a good whisk and let the mixture stand for at least half an hour.

Drizzle a little oil into each of the holes in a 12 muffin tin (or 24 hole mini-muffin tin for canape sized yorkies.)

Put the tin in the oven.

When the oil is very hot and sizzling, add the Yorkshire pudding mixture in each tin, filling them about two thirds full.

On top of the batter, add a large teaspoon of goat cheese to the centre of each yorkshire pud.

Return it to the oven and let them cook for 20 minutes until beautifully puffed up and golden.